Rainbow Trout Almondine

5 from 14 votes

This rainbow trout almondine is a simple yet mouthwateringly delicious 15-minute dinner recipe. All of your guests will love it! Watch the video below to see how I make it in my kitchen.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: French

Keyword: Rainbow Trout Almondine, Rainbow Trout Recipe, Trout Almondine, Trout Amandine

Servings: servings

Author: Lisa Bryan

Equipment

All-Clad Stainless Steel Saute Pan One of my most used saute pans!
Citrus Juicer My favorite for squeezing lemons.
Fish Spatula A necessity for flipping fish easily.

Ingredients

2 (5 to 6-ounce) rainbow trout filets (may also use catfish, sole, or flounder)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons cornstarch or arrowroot flour (or other preferred flour)
1 tablespoon olive oil
4 tablespoons unsalted butter
⅓ cup sliced almonds
½ lemon juiced (about 1½ tablespoons juice)
3 tablespoons roughly chopped parsley
1 heaping tablespoon drained capers

US - Metric

Instructions

Season. Pat the trout dry with paper towels, then season with salt and pepper. Lightly dust the trout with flour and pat it in on both sides.
Sear. Heat the oil and 1 tablespoon of butter in a large saute pan over medium heat. Once the butter starts to shimmer, add the trout to the pan skin side down. Cook undisturbed for 3 to 4 minutes, then gently flip over. Pro tip: flip the filets away from you to prevent splattering hot oil on yourself. Cook for another 2 to 3 minutes, or until lightly golden brown. Transfer the trout to a plate.
Make the sauce. Use a couple of paper towels to wipe the pan clean (this prevents blackened bits in the final sauce). Return the pan to medium heat and melt the remaining 3 tablespoons of butter. Add the sliced almonds and cook for a couple of minutes, stirring frequently, until the butter starts to brown and the almonds are lightly toasted. Turn off the heat and add the lemon juice, parsley, and capers.
Serve. Place one trout filet on a serving plate and spoon half of the sauce over each filet.

Video

Notes

To store: Any leftover trout, store it in an airtight container in the fridge for up to 3 days.
To freeze: If freezing, put a piece of parchment paper at the bottom of the container to prevent it from sticking. It will keep for up to 3 months in the freezer.
For reheating: Reheating salmon or trout is always a little bit tricky, since it can easily dry out as you’re doing so. Always make sure to thaw it in the fridge overnight if it’s been frozen. Then reheat it on low heat either in the microwave or in the oven at 350°F until warmed through.

Nutrition